Wednesday, August 22, 2007

Vegetable Pakoras

These Pakoras were prepared as individual pieces, like tempura vegetables. The ones I've had before are more like bundles of shredded veggies. I'll have to look into that. This batter was particularly nice.


For the batter:
1 1/3 cups chickpea flour
2 teaspoons melted ghee
1 tablespoon lemon juice
1/4 teaspoon cayenne pepper
1 teaspoon turmeric
1 teaspoon garam masala
2 teaspoons ground coriander
1-1 1/2 teaspoons salt
1/2 teaspoons baking powder
8 tablespoons cold water, as needed

Cauliflower flowerets, 1 1/2 half inches long and 1/2 inch square, half cooked
Zucchini, cut 1/4 inch thick Bell peppers (red, green or yellow), sliced 1/4 inch thick
Potato or sweet potato, peeled and cut into 1/8 rounds
Spinach leaves
Eggplant, cut into rounds 1/4 inch thick
Under ripe banana, cut into 1/3 inch rounds
Oil for frying

* Combine the flour, melted ghee,lemon juice, spices, salt and baking powder in a bowl and mix well. Whisk in 5 tablespoons
of water slowly until batter is smooth and free of lumps. Slowly add 3 more tablespoons of water. Check the consistency, and
if needed add more water. The batter should be medium thickness, easily coating a wooden spoon. Whisk batter until smooth (a
food processor works great also)
* Cover and set aside for 10-15 minutes.
* Whisk batter again.
* Coat vegetables and fry in hot oil (355°) until golden brown.

Use any combination of vegetables you like. Keep warm in a
250° oven if necessary.

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